Scallop-Mushroom Noodle Soup - cooking recipe

Ingredients

3 quarter-size slices (1/4 inch thick) fresh ginger
1/4 lb. mushrooms
3 scallions
1/2 lb. bay or sea scallops
4 c. chicken broth
1 tsp. oriental sesame oil
1/4 tsp. red pepper flakes
1/2 lb. Chinese noodles
1/4 lb. bean sprouts (soy or mung beans)
1/4 lb. snow peas

Preparation

Bring a large pot of water to a boil.
Meanwhile, shred or mince the ginger.
Cut the mushrooms into thin slices.
Cut the scallions into slivers, 1 1/2-inch long.
If using sea scallops, cut into quarters.
In a large saucepan, bring the chicken broth, ginger, sesame oil and red pepper to a boil over medium-high heat. Add noodles to the first pot of boiling water and cook 3 minutes. When broth comes to a boil, add sea scallops, sprouts, snow peas and mushrooms.
Reduce heat, cover and cook 2 minutes.
Add scallions and cook 30 seconds.
Drain noodles and add.